Roasted Potatoes with Squash, Peppers and Kielbasa

Roasted potatoes, peppers, yellow squash and zucchini with kielbasa. Fresh ingredients simply seasoned for a simple dinner when you don't have a plan in mind.

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You walk in the door after a busy day with no clear plan for dinner in mind.

The dogs rush to greet you, and you give everyone some love. [Did you know that dogs get a Happy Hormone rush when they are petted? Their greetings are just a way to get their fix, not some sort of altruistic 'let me lower your blood pressure' reason.]

Hit the kitchen, crank on the oven, and start washing some potatoes. No matter what else will be for dinner, you've got a giant pile of potatoes from the Community Supported Agriculture (CSA) farm share so you may as well start with them.

Survey the fridge. Notice that the yellow squash, zucchini and peppers did not get the memo that Fall is nearly here and it's time to make room for the acorn and butternut squashes. Find a package of kielbasa and a bottle of beer and realize that dinner will come together just fine.

Open the bottle, have a healthy sip, grab a knife, and get busy.

For other recipes using potatoes, please see my Potato Recipes Collection. For other recipes using summer squash, please see my Summer Squash Recipes Collection. These are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, and bountiful gardens. For other ways to make the most of the farm share, please see my How to Make The Most of the Farm Share board on Pinterest. Want to know How to Use This Blog?

Roasted Potatoes with Squash, Peppers and Kielbasa

Ingredients

• 3 pounds potatoes, scrubbed and cubed
• olive oil
• salt (I use kosher)
• freshly ground pepper
• 1 yellow squash, cubed
• 1 zucchini, cubed
• 1 to 2 bell peppers, chopped into large bite-sized pieces
• 1 pound kielbasa

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. 
2. In a large bowl toss potatoes with about 1 Tablespoon oil and spread on a rimmed baking sheet, leaving some space between to they can roast, not steam. Sprinkle salt and pepper across the top. 
3. Transfer the baking sheet to the oven and set the timer for 10 minutes. 
4. In the same bowl toss yellow squash, zucchini, and peppers with another Tablespoon of olive oil and spread on a separate rimmed baking sheet. 
5. When the timer rings, add kielbasa to the potatoes and place both baking sheets in the oven. Set the timer for 10 minutes. 
6. When the timer rings, stir the vegetables and flip over the kielbasa. 
7. Return to oven for another 10 minutes. At this point, check and see if everything is done. The potatoes should be browned and crispy, the squash and peppers should be soft, and the kielbasa should be heated through. You may need another 5 minutes.
8. Serve.

You can eat as soon as I take some photos, so get your bums in here and hold the reflectors!